428 
THE GuYOT GLUCOMETER 
> ev & 
shown in the drawing presents the advantage of en- S 2S y 
z 3 |QHISSfckd 
abling us to read under three different forms from | 9 |$</SJ 
one observation, giving the richness of sugar ex- | &/83 aN 
pressed per cent., the degree Baumé, also called |S|3°/8° 
liquor degree, and the quantity of alcohol resulting Lo |S8Js% 
after complete fermentation. In practice, however, E ie ee 
this quantity, which is calculated on the basis of the E'E ; 
theoretical chemical equation, is .8 per cent. or nearly = eS a 
1, too high. = f-1—-3 
8rd. The Scale of Brix, or Balling,as F°E,E* 
it is also called, is mostly used by sugar Ef ; 
makers. It gives the per cent. of sugar — FE. 
present in any given solution. For EF °FsE-. 
example, a solution marking 14 degrees a a 
Brix contains 14 per cent. of sugar FE F ; i 
with other extracts in solution, In E”’ = = 
grape juice 1 to 2.5 should be sub- Fel °Eu 
tracted for extractive matter. E : E-9 4 
The illustration of Keene’s (some- FE "Ew 
times called Hunter River saccharo- Fw Ene 
meter, from the locality it was mostly E Eu a 
used in Australia) is based on the ENE Ee 
pattern of Guyot’s glucometer. It Euf,E™ 
shows, on a tricolour scale, the specific F EF E-a 
gravity of the must, the percentage eee oe _ 
of sugar corresponding to that specific Fue a 
gravity, and the amount of alcohol £ By ou 
which would result if the liquid was ay My 
thoroughly fermented. FE? 3 
It consists of an ordinary hydro- — .—™ 2 
meter, about 12 inches long. The scale — F™Es 
is divided into three longitudinal Fee ei 
columns, giving—Ist, the specific E .EE-x. 
gravity; 2nd, the degrees Baumé, — —* = 
corresponding to the degree of density; j-#2&s 
and 3rd, the per cent. of sugar, Seaiese 
corresponding to each one of these ee 
degrees. The intervals between the 
divisions should be pretty wide, so that the wine- 
maker can see at a glance what is the specific gravity 
of the must, how much per cent. of sugar the 
must contains, and, by interpreting the degrees Baumé 
into the number of degrees of absolute alcohol, what 
will be the approximate strength of the wine whieh will 
be made from that must, after thorough fermentation. 
Saccharometer, 
